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Espinacas con garbanzos — spinach with chickpeas, garlic and cumin
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Source: https://recipheon.com/en/recipes/snacks/espinacas-con-garbanzos-spinach-with-chickpeas-garlic-and-cumin
About this recipe
Espinacas con garbanzos is an Andalusian dish of spinach and chickpeas scented with garlic, paprika and cumin. Its character comes from majado: fried bread crushed with garlic, spices and a little sherry vinegar to thicken the sauce and coat the chickpeas. Fresh spinach first wilts in its own moisture, then joins ready-cooked, well-drained chickpeas and the aromatic paste. Keep the garlic pale and heat the paprika briefly so they do not turn bitter. These quantities make four tapas or vegetable side portions, thick and moist without excess watery sauce.
Ingredients
Spinach with chickpeas
600 g fresh spinach, leaves and tender stems after cleaning
500 g cooked canned chickpeas, weighed after rinsing and draining thoroughly
60 g stale white wheat bread with crust, without seeds
15 g garlic, weighed after peeling
45 ml olive oil — 30 ml for frying the bread and garlic and 15 ml to finish
2 g cumin seeds
3 g ground sweet paprika
15 ml sherry vinegar
4 g salt — 2 g for the majado and 2 g for simmering
0.5 g ground black pepper
200 ml water — 100 ml for the majado, 50 ml for simmering and up to 50 ml reserved to use as needed
Steps
Wash the spinach thoroughly, remove tough stems and drain the leaves with their tender stems well; tear larger leaves into a few pieces. Rinse the chickpeas in a sieve and leave to drain. Cut the bread into pieces about 1 cm thick and lightly crush the peeled garlic cloves with the flat of a knife.
In a large pot about 4–5 l in capacity, heat the spinach in two covered batches for about 3–4 minutes each, until the leaves soften and shrink. Stir frequently; the moisture left after washing is enough, so do not add water. Combine both batches and heat without a lid for another 2–3 minutes until excess liquid disappears from the base. Transfer to a bowl with the remaining juices; do not squeeze the spinach and do not pour its liquid away.
Dry the pot and heat 30 ml olive oil over medium-low heat. Add the garlic and fry for 1–2 minutes until pale gold, then transfer to a small bowl. Fry the bread in the same oil for about 2 minutes on each side until golden and transfer to the garlic without draining on paper towel.
Crush the cumin seeds with 2 g salt in a mortar, then pound with the fried garlic and bread. Gradually add all the sherry vinegar and 100 ml water, working until you have a thick paste without large bread pieces. If the mortar is small, crush the dry ingredients first and mix in the liquid in a bowl; scrape up all the paste.
AI-generated Add the remaining 15 ml olive oil to the pot and warm over low heat, then briefly take it off the burner and stir in the sweet paprika for about 10 seconds. Immediately add the spinach, cooked chickpeas, all the majado, 50 ml water, the remaining 2 g salt and the pepper, then return to low heat. Simmer without a lid for 8–10 minutes, stirring along the base, until the chickpeas are hot and the paste binds the ingredients evenly. If the mixture becomes too thick and sticks, add water from the remaining reserve a tablespoon at a time; do not use it all just for the sake of it.
Divide between four small bowls and serve warm as tapas or a vegetable side. The majado should coat the chickpeas and bind them with the spinach into a moist mixture without a puddle of liquid; omit any unused reserved water.
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